To an American the great charm of Edinburgh is its leisurely atmosphere: 'not the leisure of a village arising from the deficiency of ideas and motives, but the leisure of a city reposing grandly on tradition and history; which has done its work, and does not require to weave its own clothing, to dig its own coals, or smelt its own iron.' We were reminded of this more than once, and it never failed to depress us properly. If one had ever lived in Pittsburg, Fall River, or Kansas City, I should think it would be almost impossible to maintain self-respect in a place like Edinburgh, where the citizens 'are released from the vulgarising dominion of the hour.' Whenever one of Auld Reekie's great men took this tone with me, I always felt as though I were the germ in a half-hatched egg, and he were an aged and lordly cock gazing at me pityingly through my shell. He, lucky creature, had lived through all the struggles which I was to undergo; he, indeed, was released from 'the vulgarising dominion of the hour'; but I, poor thing, must grow and grow, and keep pecking at my shell, in order to achieve existence. Sydney Smith says in one of his letters, 'Never shall I forget the happy days passed there [in Edinburgh], amidst odious smells, barbarous sounds, bad suppers, excellent hearts, and the most enlightened and cultivated understandings.' His only criticism of the conversation of that day (1797-1802) concerned itself with the prevalence of that form of Scotch humour which was called wut; and with the disputations and dialectics. We were more fortunate than Sydney Smith, because Edinburgh has outgrown its odious smells, barbarous sounds, and bad suppers and, wonderful to relate, has kept its excellent hearts and its enlightened and cultivated understandings. As for mingled wut and dialectics, where can one find a better foundation for dinner-table conversation? The hospitable board itself presents no striking differences from our own, save the customs of serving sweets in soup-plates with dessert-spoons, of a smaller number of forks on parade, of the invariable fish-knife at each plate, of the prevalent 'savoury' and 'cold shape,' and the unusual grace and skill with which the hostess carves. Even at very large dinners one occasionally sees a lady of high degree severing the joints of chickens and birds most daintily, while her lord looks on in happy idleness, thinking, perhaps, how greatly times have changed for the better since the ages of strife and bloodshed, when Scottish nobles 'Carved at the meal with gloves of steel, And drank their wine through helmets barred.'